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Seared yellowfin tuna with green papaya salad

Peter Gordon's seared tuna recipe is true to the chef's proudly fusion style, taking us on a culinary tour around South-east Asia with Japanese flavours rubbing shoulders with a distinctly Thai lime and chilli dressing. The devilish black sauce that accompanies the dish is made from nori seaweed, laced with a hit of sake for a punchy flavour. The tuna in this recipe is quickly seared, then plunged into an ice bath - this allows for a flavourful caramelisation to take place on the outside of the fish but stops the cooking process.

For the peanut gomasio

To serve

Equipment

Stick blender

Pestle and mortar

Ice

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Method

Begin by preparing the tuna. Brush the tuna pieces with the sesame oil and place in a very hot pan to sear evenly, cooking for 20 seconds on each side. Remove the tuna from the pan and immediately plunge into a bowl of iced water to halt the cooking process

To make the nori sauce, toast 8 of the nori sheets over a char-grill or open flame, taking care not to let the sheets catch fire. Crush the toasted sheets, then tear up the remaining nori sheets and combine

Meanwhile, add the mirin, sake, tamari and red wine vinegar to a pan and bring to the boil. Add the crushed nori and reduce to a rolling simmer for 1 minute, stirring well. Blitz with a stick blender and allow to cool in the fridge until required

Two decades on from the halcyon days of The Sugar Club, the "King of Fusion", Peter Gordon, still reigns supreme on the London dining scene.

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